Equipment
Ingredients
Cure Mixture
- 4 bay leaf, crumbled
- 3 g coriander seeds
- 3 g juniper berries
- 60 g salt, coarse
- 30 g light brown sugar
Main
- 2000 g pork belly
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1049 kcal
- Protein
- 19 g
- Carbohydrates
- 3 g
- Fat
- 106 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 2393 mg
- Saturated Fat
- 39 g
- Monounsaturated Fat
- 49 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 144 mg
- Potassium
- 381 mg
- Calcium
- 17 mg
- Iron
- 1.1 mg
- Magnesium
- 9 mg
- Phosphorus
- 218 mg
- Zinc
- 2.1 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.8 mg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.80 mg
- Riboflavin
- 0.48 mg
- Niacin
- 9.3 mg
- Folate
- 2 mcg
- Water
- 73 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the bay leaves, coriander seeds, juniper berries, salt, and brown sugar into a blender.
Process the spice and salt mixture until it forms a fine powder.
Rub the powder mixture thoroughly over all surfaces of the pork belly, ensuring even coverage.
Transfer the pork belly to a plastic container and refrigerate at 4°C (39°F) for 5 days.
Turn the pork belly over once every 24 hours, rubbing any liquid that has collected back into the meat.
Remove the pork from the container and rinse under cold running water to remove excess salt.
Pat the meat completely dry using paper towels.
Wrap the dried pork belly tightly in muslin cloth.
Refrigerate the wrapped pork for an additional 3 days to finish the drying process.
Chef's Notes
- For optimal flavor and texture, use high-quality, fresh pork belly with a good ratio of fat to meat.
- Ensure the spice mixture is ground very finely to adhere evenly to the pork and penetrate effectively.
- The curing process relies on osmosis; make sure the pork belly is fully surrounded by the cure and any accumulated liquid is redistributed to maintain contact.
- Proper drying after rinsing is critical to prevent spoilage and achieve the desired texture for bacon or other preparations.
- Consider adding other aromatics like black peppercorns or a pinch of smoked paprika to the cure mixture for added complexity.
Storage
Refrigerator: 2 weeks — Keep wrapped in parchment or muslin.
Freezer: 3 months — Slice before freezing for easier use.
Reheating: Slice thinly and fry in a pan over medium heat until the fat renders and edges are crisp.
Troubleshooting
Meat smells foul or appears slimy
Cause: Storage temperature was too high or cross-contamination occurred.
Fix: Cannot be fixed
Prevention: Maintain refrigerator temperature below 4°C/39°F and use sanitized containers.
Meat is excessively salty
Cause: Insufficient rinsing after the curing phase.
Fix: Soak the sliced portions in cold water for 30 minutes before cooking to leach out salt.
Prevention: Ensure all visible salt and spice particles are washed off before the drying phase.
Cultural Context
Curing pork belly is a time-honored preservation technique found in many cultures, particularly in Europe, to extend the shelf life of meat. In Britain, this method has historically been crucial for making bacon and other cured pork products, especially in rural communities where butchery and preservation were essential skills for self-sufficiency.
